Vegetable and salsa verde scone pizza

Method

2. Mix the flour and oats together, add 2 tbsp rapeseed oil and the milk to form dough. Roll out to a 30cm (12in) circle and place on a non-stick baking tray. Bake for 5 minutes.

3. Meanwhile, cook the tomatoes and garlic in a saucepan for 5 minutes until thickened, then spread over the scone base.

4. Blend the herbs along with the remaining rapeseed oil in a small food processor and toss into the vegetables, then season to taste. Arrange the vegetables on the pizza. Bake for 15 minutes until golden, then drizzle over the balsamic glaze.